Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis

Hee Cho In, Min Lee Soh, Young Kim Se, Hyung Kyoon Choi, Kwang Ok Kim, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

45 Scopus citations

Abstract

Two independent approaches, gas chromatography-olfactometry and sensory analysis, were used to evaluate and compare the aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of four different grades. The aroma-active compounds responsible for the sensory attributes of pine-mushrooms were investigated based on the correlation between instrumental and sensory analyses through partial least-square regression. Piny, meaty, and floral attributes were strongly correlated with each other and were the most important descriptors for defining the pine-mushrooms of the highest grade, and they decreased as the grade decreased. Among 23 aroma-active compounds, (E)-2-decenal, α-terpineol, phenylethyl alcohol, and 2-methylbutanoic acid ethyl ester contributed most to these attributes. On the other hand, the major aroma characteristics of the pine-mushrooms of the lowest grade were wet soil-like, alcohol, metallic, moldy, and fermented, and they decreased as the grade increased. These aroma characteristics were strongly associated with 1-octen-3-one, 1-octen-3-ol, 3-octanol, 3-octanone, (E)-2-octen-1-ol, and methional.

Original languageEnglish
Pages (from-to)2323-2328
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number6
DOIs
StatePublished - 21 Mar 2007

Keywords

  • GC-O
  • Instrument-sensory correlations
  • Partial least-square regression (PLSR)
  • Pine-mushroom (Tricholoma matsutake Sing.)
  • Quantitative descriptive analysis (QDA)

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